Vegetable Coconut Fried Rice

 

Preparation Time: 60 min.

Difficulty: Intermediate

Total Calories: 590 kcal

Ingredients:

• 1 cup of Rice
• 1 Onion, chopped
• 1 cup of Mushrooms, sliced
• 1 cup of Green Peas
• 2 cloves of Garlic, minced
• 1 Carrot, diced
• 1 inch Ginger, grated
• 1 tsp Sea Salt
• 2 tbsp Vegetable Oil
• 2 tbsp Cornflour
• 2 Eggs, beaten
• 1/2 cup of grated Coconut
• 1 tsp Mustard Seeds
• 2 tbsp Sunflower Seeds
• 1 tbsp Brown Sugar
• 1 tbsp Sugar

Kitchen Tools Needed:

• Blender
• Stove Top
• Pressure Cooker

Instructions:

• Rinse the rice under cold water and cook it in a pressure cooker with 2 cups of water and a pinch of salt for about 15 minutes, then let it cool.
• In a blender, combine half of the mushrooms, onion, garlic, ginger, and carrot. Blend until smooth and set aside.
• In a large skillet, heat the vegetable oil over medium heat. Add the mustard seeds and fry until they sputter.
• Add the blended vegetable mixture to the skillet and sauté for about 5 minutes until fragrant.
• Stir in the remaining mushrooms, green peas, and cook for another 5 minutes.
• Add the cooked rice to the skillet, along with cornflour, beaten eggs, grated coconut, sea salt, brown sugar, and sugar. Mix everything thoroughly and fry for around 10-15 minutes until heated through and slightly crispy.
• Finish with sunflower seeds on top before serving.

Macros:

• Total Calories: 590kcal
• Carbs: 80g
• Proteins: 15g
• Fats: 20g